My Newman's Balsmic Vinegar...

**buff_tat2d_chic** · 04-25-2003, 12:01 AM

I don't remember it getting left out and I know its not old (I just boght it), but my Newman's BV looks funny. The layer that is the clear yellowish layer is white...kinda cloudy and bubbley. I shook the shit out of it but it won't mix.

It sounds spoiled or bad, huh??

**buff_tat2d_chic** · 04-25-2003, 12:01 AM

Originally posted by buff_tat2d_chick
I don't remember it getting left out and I know its not old (I just boght it), but my Newman's BV looks funny. The layer that is the clear yellowish layer is white...kinda cloudy and bubbley. I shook the shit out of it but it won't mix.

It sounds spoiled or bad, huh??

This really throws a wrench in to my meal plans for tomorrow.

**Jodi** · 04-25-2003, 02:32 AM

I can't believe it would go bad

I've had old Newmans before that I left in the fridge - never spoiled for me.

Be daring - Taste it

**w8lifter** · 04-25-2003, 06:03 AM

Sorta does sound bad, but it would be weird that it went bad. I never refriderate mine

**Jodi** · 04-25-2003, 06:14 AM

Originally posted by w8lifter
Sorta does sound bad, but it would be weird that it went bad. I never refriderate mine

Mine says on the side of the bottle to refridgerate after opening?

**DaMayor** · 04-25-2003, 06:23 AM

Good morning, Buff and da gals...

I wouldn't risk it, personally.

I have a question....and I'm not trying to knock the Newman's product, but what's wrong with just mixing balsalmic vinegar and olive oil? Neither one one these will go bad, and you have more control over the amount of acidity you prefer...etc.

**Jodi** · 04-25-2003, 06:33 AM

Originally posted by DaMayor
what's wrong with just mixing balsalmic vinegar and olive oil? Neither one one these will go bad, and you have more control over the amount of acidity you prefer...etc.

Nothing and its good but Newman's has other flavors and all the spices they throw in it.

I have a new fav: Newmans Ceasar

**DaMayor** · 04-25-2003, 06:36 AM

I suppose this is true. And believe me, if anybody appreciates convenience, it should be me! I just like that "home-made" approach I guess...

**Dr. Pain** · 04-25-2003, 06:36 AM

The "Drew's" l/C Dressings I just starting carrying absolutely

rock.

http://www.drews.com/

(keep w8 AWAY from the recipes...I just noticed them)

**Jodi** · 04-25-2003, 06:39 AM

OMG!!! I want them. Can I marinade with them too!!!!!!!!

**DaMayor** · 04-25-2003, 06:44 AM

Drew's eh? Good name.

Yep, the recipes look like trouble *printer running in background* I would recommend those to anyone.

**Dr. Pain** · 04-25-2003, 06:54 AM

Originally posted by Jodi
OMG!!! I want them. Can I marinade with them too!!!!!!!!

Jodi, the flavors sounded funky to me, and we have only opened 2 of them, but they fucking ROCK...

I mean Sesame/Lime would have been my last choice, but my wife opened that first

Yesterday she opened the Shiitake Ginger, when she had chicken for the fist time in 20 years, over greens....and OMG...it is incredible!

I didn't know they have Salsa's....I'll be on the phone w/the distributor soon...lol

**Jodi** · 04-25-2003, 06:59 AM

I would love to try these

Kalamata Olive & Caper Salad Dressing
Roasted Garlic & Peppercorn Salad Dressing
Lemon Tahini Goddess Salad Dressing
Shiitake Ginger Salad Dressing

& Salsa

**buff_tat2d_chic** · 04-25-2003, 07:13 AM

Originally posted by w8lifter
Sorta does sound bad, but it would be weird that it went bad. I never refriderate mine

REALLY?!?!?

**buff_tat2d_chic** · 04-25-2003, 07:15 AM

Originally posted by DaMayor
Good morning, Buff and da gals...

I wouldn't risk it, personally.

I have a question....and I'm not trying to knock the Newman's product, but what's wrong with just mixing balsalmic vinegar and olive oil? Neither one one these will go bad, and you have more control over the amount of acidity you prefer...etc.

Good morning

I am not that smart

**Dr. Pain** · 04-25-2003, 07:15 AM

She's gone for the day...I say smell it, bad oil is the main problem, you can smell rancidity

(sometimes there is always a layer of scum on the bottom that doesn't mix!)

DP

**buff_tat2d_chic** · 04-25-2003, 08:07 AM

Originally posted by Dr. Pain
She's gone for the day...I say smell it, bad oil is the main problem, you can smell rancidity

(sometimes there is always a layer of scum on the bottom that doesn't mix!)

DP

I smelled it and it smells normal. I haven't been home to taste it, yet

but I will...I think

But the layer is whitish and floats on the top. Its kinda bubbley. It not a very thick layer, but never the less its there. One of my kids probably happened to it

**buff_tat2d_chic** · 04-25-2003, 08:08 AM

Originally posted by Jodi

I would love to try these

Kalamata Olive & Caper Salad Dressing
Roasted Garlic & Peppercorn Salad Dressing
Lemon Tahini Goddess Salad Dressing
Shiitake Ginger Salad Dressing

& Salsa

Mmmmmm....those are sound yummy except for the one with ginger

Where do you get them?? I missed it I think.

**DaMayor** · 04-25-2003, 08:10 AM

http://www.drews.com/

**Jodi** · 04-25-2003, 08:13 AM

Originally posted by buff_tat2d_chick
I smelled it and it smells normal. I haven't been home to taste it, yet

but I will...I think

But the layer is whitish and floats on the top. Its kinda bubbley. It not a very thick layer, but never the less its there. One of my kids probably happened to it

Now I know what you mean. I've had that happen to me. I don't think its bad Buff. I noticed that it happens when it gets too cold.

Take it out of the fridge for about 10-15 mins and then shake it. If it goes away then I would think its fine.

**DaMayor** · 04-25-2003, 08:16 AM

Try this....put it in the microwave..lid off...warm it slightly, then shake it. If it doesn't smell rancid, odds are it has just separated, sort of like heavy cream "breaks" if heated to aggressively.

**buff_tat2d_chic** · 04-25-2003, 08:18 AM

Originally posted by Jodi
Now I know what you mean. I've had that happen to me. I don't think its bad Buff. I noticed that it happens when it gets too cold.

Take it out of the fridge for about 10-15 mins and then shake it. If it goes away then I would think its fine.

Hey, now that you mentioned that...we are having some problems with things freezing in our fridge here lately. I will try taking it out and seeing if it gets bette....that could be it. Good idea!!

**Jodi** · 04-25-2003, 08:18 AM

I wouldn't microwave it. Just leave it on the counter.

**buff_tat2d_chic** · 04-25-2003, 08:19 AM

Originally posted by Jodi

I wouldn't microwave it. Just leave it on the counter.

Ok, I won't.

BBL gotta go teach class.

**DaMayor** · 04-25-2003, 08:23 AM

I said "lid off"....MOM.

**Jodi** · 04-25-2003, 08:27 AM

So and heat the oil - You know about heating oil don't you?

Also, you know how microwaves tend to spot head and certain areas get hotter than others. Your only going to ruin it.

**DaMayor** · 04-25-2003, 08:34 AM

Trans fatty acids?...yeah yeah yeah. I said "warm it SLIGHTLY"...not bring to a boil. I thought olive oil was tolerant/wouldn't convert when heated.

Jeeze, what a tough crowd!

**Jodi** · 04-25-2003, 08:37 AM

Olive Oil does convert but it can withstand higher temps than most. I would not trust it in a microwave though.

**Rusty** · 04-25-2003, 08:38 AM

Are you guys still talking about salad dressing? And I thought I was bad about taking a subject to far........

(joke)

**DaMayor** · 04-25-2003, 08:48 AM

Originally posted by Jodi
Olive Oil does convert but it can withstand higher temps than most. I would not trust it in a microwave though.

*struts around like a (rather large) chicken*Bock! bock! bock! bock!

Oil Paranoia Strikes IM!

Yeah, Rus...that's my fault. I think I've tainted the once pure diet forum. I'm Sorry!

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